Oceania Cruises Rolls Out New Culinary Enhancements

culinary
Oceania Cruises rolls out new culinary experiences. (Photo courtesy of Oceania Cruises.)

Oceania Cruises rolls out the second phase of culinary enhancements as part of its OceaniaNEXT program. Following the May introduction of new dining experiences, menus and elevated service levels, this next phase brings new wine tasting programs, expanded in-room dining offerings and a soufflé of the day in The Grand Dining Room. These updates have already launched on board Marina and Riviera and will debut on Insignia, Nautica, Regatta, and Sirena as each vessel returns to sailing.

“The OceaniaNEXT enhancements continue to elevate The Finest Cuisine at Sea to be even better than ever,” said Bob Binder, president and CEO of Oceania Cruises, in a press statement. “Never resting on our laurels, we continue to challenge ourselves to raise the bar to continually delight our guests. Across all six of our ships, the creativity and dedication of the Oceania Cruises culinary team continues to create memorable experiences for our guests.”

Additions to In-Room Dining

The Oceania Cruises culinary team has revitalized the in-room dining menu to include more options for every meal. New appetizers include Plant-Based California Rolls, an Antipasti Plate, and Shrimp Cocktail, with new soups and salads including Grilled Salmon Salad and Miso Ramen Soup. The new burger menu brings an Alaskan Salmon Burger and an Impossible Burger to the in-room dining experience, while new entrees include a Petite Beef Filet, Thai Coconut Red Curry, a Hawaiian Poke Bowl, and a Mezze Platter. For those with a sweet tooth, new dessert options include Humphry Slocombe Ice Cream, “Pure Energy” Smoothies, and a Chocolate Mousse Cake. In addition, breakfast has been enhanced with the addition of a full hot breakfast for all staterooms and suites. Guests can choose from an array of options including eggs prepared to one’s liking (scrambled, over easy, hard-boiled, etc.), omelets, avocado toast, pancakes or French toast along with sides including bacon, sausage, and hash browns. The in-room dining remains complimentary to all guests.

Soufflé of the Day
The culinary team has added the Soufflé of the Day in The Grand Dining Room. This decadent dessert is a favorite on board, so the culinary team developed a rotating menu of daily indulgences, including some reimagined spins on the classic.

These include:

  • Coco-Malibu Soufflé with Pineapple and Lime
  • Valrhona Guanaja Chocolate Soufflé Topped with Cacao Nibs
  • Green Apple Martini Soufflé
  • Pistachio Soufflé with a Cherry Ragout
  • Grand Marnier Soufflé
  • Passion Fruit Soufflé with a Mango Ragout
  • Lime and Limoncello Soufflé with a Berry Compote
  • Chestnut Soufflé with Pear Ragout

New Wine Tasting Programs
The new wine tasting programs will bring guests on a journey to some of the world’s best wine regions, all from the comfort of the ship. Offered on every voyage, sommeliers will lead guests in interactive tasting sessions like Top California Cabs, Mediterranean Jewels, Stars of the Southern Hemisphere, Forever French, 360 Degrees of Reds, and The Red Challenge, which pits two different wine regions against each other, like Napa vs. Bordeaux. In addition to learning about tasting notes, terroir, and more, each deep dive features complementing canapés.

Guests can also now experience a curated array of local wines, spirits, and tapas during the evening wine bar service that is offered in La Reserve or Baristas aboard Marina and Riviera on select evenings. Here, the chefs and cellar masters present a food and wine fueled destination immersion by showcasing local wines and spirits from ports of call along with many market-fresh tapas dishes, small-plates, and cheeses.

For more information, visit oceaniacruises.com.

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